½ lb raw shrimp (225 g), peeled and deveined, chopped
½ lb ground pork (225 g)
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying
Nutrition Info
Calories 165
Fat 6g
Carbs 18g
Fiber 1g
Sugar 1g
Protein 9g
How to Make It
1. Step
Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
2. Step
In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
3. Step
Then, fold in the chopped shrimp and ground pork until just incorporated.
4. Step
Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
5. Step
Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
